Chocolate Fudge Tarts
It's time to face facts - chocolate tarts are often the forgotten gems of baking (at least in my opinion).
So often I get really into creating interesting bakes with crazy flavours, or pushing the boat out with complex or unusual bakes - this week I went for a simple (some might say unadventurous but delicious) chocolate fudge tart - well, "tartlets"......
For the Chocolate Shortcrust Pastry
75g Caster sugar
3 Large egg yolks
190g Plain flour
30g Cocoa powder
For the Chocolate Fudge Filling
3 Large eggs
150g Light brown sugar
150 Dark brown muscovado sugar
1tsp Vanilla bean paste
180g Melted butter
65g Cocoa powder (sifted)
45g Plain flour
6 Fresh raspberries
You will also need: 6 x 10cm Mini tartlet tins & Baking beans
- Prepare the tartlet tins by greasing and lining each tin and setting aside for use later and preheat your oven to 180 degrees (fan).
- In a freestanding electric mixer, beat the sugar and butter for the pastry. Bring together before adding in eggs, beating and then incorporating the remaining ingredients.
- Roll out the pastry and cut 6 x 15cm diameter circles which can each be placed into a tartlet case (bear in mind - you can reroll shortcrust pastry so don't worry if you can't get 6 circles from your first roll).
- Once each tartlet case is lined with pastry, place in the fridge for 30 minutes before placing a small sheet of baking paper in each case and filling with a handful of baking beans - repeating for all 6 cases.
- Bake for 15 minutes before removing the baking beans and paper and returning to the oven for a further 7-10 minutes.
- When ready remove cases from the oven and allow to cool completely.
- Prepare the chocolate fudge filling by whisking eggs until foamy before whisking in sugars and vanilla bean paste to form a thick mixture.
- Whisk in flour and cocoa powder to form a gloopy chocolate mixture before spooning the mixture into the cooled cases, filling each nearly to the top.
- Bake in the oven (at 180 degrees) for a 25 minutes before removing and allowing to cool. Top with a raspberry and dust with icing sugar.
- Serve soon after baking - these taste even better when slightly warm. They can also be eaten at room temperature.